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Dutch Baby Pancake
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

This dish reminds me of a mixture between french toast and a pancake. Perfection. 

Course: Breakfast
Cuisine: American
Servings: 4
Calories: 1 kcal
  • 1 cup all-purpose flour sifted
  • 4 large eggs
  • 1 cup whole milk at room temperature
  • 1 ⁄2 tsp kosher salt
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 4 Tbsp butter unsalted & melted + more for serving
  • Warm Pancake syrup
  • Powdered sugar for serving
  1. Preheat the oven to 475 degrees.
  2. Using a blender, blend the eggs, milk, 2 Tbsp melted butter, salt, and flour until smooth/no lumps.
  3. Heat 2 Tbsp of butter over medium-high heat on a 10 or 12 inch cast-iron skillet.
  4. Once foamy, pour the batter from the blender into the cast-iron skillet and bake in the oven for 17-18 minutes. You'll want to remove the pancake once the top is golden brown and puffy (it'll puff a lot!).
  5. Remove from oven cut into slices (like a pizza). Top with butter and dust with powdered sugar. Option to add syrup or fruit.

Recipe Notes

Recipe adjusted a bit for personal preference. Recipe from Cravings: Recipes For All the Food You Want to Eat. Copyright © 2016 by Chrissy Teigen. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.